Fish Tacos with a Pickled Asparagus Slaw and Cilantro Avocado Lime Sauce

So easy yet so flavorful! Give your Taco Tuesday routine a fresh kick with this simple pickled slaw and top it off with a zing from the creamy avocado cilantro sauce! Nothing basic about these tacos!!

Let’s marinate on this. Pickling is such a fun way to add a bit of a fresh flavor, while taming any strong vegetables (your table mates will appreciate the lack of raw onions 🙂 ). In this recipe, I cut up the asparagus in small match stick pieces to mix along with those beautiful red onions and cabbage, forming an acidic base for my taco. The slaw is great to do the night before and versatile to use on a number of dishes! The vinegar flavor isn’t prominent, but acts to tone down the onion and soften the asparagus, making it a perfect accompaniment for the seasoned fish!

The Crème de la Crème. A few years ago, I started experimenting with avocado in my sauces, originally for a warm sauce over salmon meatballs. Since that discovery (by discovery, I mean eating it straight from the bowl), I’ve started using this nutritionally packed beauty in all kinds of sauces, from dips to salad dressings to hummus. In this version, I combined lime juice with cilantro to bring out those great Mexican flavors and tie this taco together! Whether you use lettuce wraps or any tortilla of your choice, the mix of these fresh ingredients will have you rethinking your taco assembly routine!

Looking for other creative ways to use your fresh asparagus? Check out some of these other recipes:

Sautéed Chives and Asparagus with Radish Breakfast Medallions

Pureed Spinach and Asparagus Soup

Cream of Asparagus Soup

Spicy Marinated Asparagus with Shallots and Capers

Asparagus and Mint Salad with Pickled Radish

Chicken Bacon and Mushroom Alfredo over Asparagus Ribbons

Ramp and Asparagus Fried Cauliflower Rice

Asparagus Walnut Pesto

Summer is here and we are LOVING trying out these seasonal veggies! Don’t miss out-head over and Like and Follow Goddess of Garlic on Facebook, Instagram, or Pinterest to receive updates as new recipes are published!

Enjoy!

Fish Tacos with a Pickled Asparagus Slaw and Cilantro Avocado Lime Sauce

Hannah

A simple pickle on the asparagus brings a great, fresh element to these tacos! Perfect to make ahead for an easy dinner!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Lunch, Main Course

Cuisine French, Mediterranean, Mexican, Spanish

Servings 2

Equipment

• Baking Sheet/Air Fryer
• Mixing bowl
• Fridge Safe Container with Lid
• Kitchen knife
• Immersion blender

Ingredients

  

• 2 large Fish Fillets I used Tilapia
• 8-10 pieces Boston Bibb Lettuce Or your favorite tortilla shells
• 1/2 tsp Smoked Paprika
• 1/4 tsp Onion Powder
• 1/4 tsp Garlic Powder
• 1/2 tsp Cumin
• 1/4 tsp Chili Powder
• Salt and Pepper
• 8-10 spears Asparagus
• 1/2 large Red Onion
• 1 1/2 cup Shredded Cabbage
• 1 cup Water
• 1/2 cup White Vinegar
• 1/2 cup Apple Cider Vinegar
• 1 large Avocado
• 2 tbsp Sour Cream
• 1 large Lime
• 1 clove Garlic
• 3 bunches Fresh Cilantro
• 1/2 large Jalapeno (optional)

Instructions

 

Pickled Asparagus Slaw

• In refrigerator safe container, combine match stick cut asparagus, thin slices of red onion, and shredded cabbage. Cover with 1/2 part water, 1/4 part of each white vinegar and apple cider vinegar (could use all white, but the AC gives a nice flavor). Cover with lid and chill for at least 4 hours. Longer is best if you can make this the night before!

Sauce

• In a mixing bowl, combine avocado, sour cream, garlic, cilantro and juice from the lime. Using the immersion blender, blend until smooth. Season with salt and pepper and adjust to preference. Set aside. (great for a salad dressing for tomorrow's prepacked lunch!)

Tacos

• If using an oven, preheat to 350. The fish can also be cooked using an air fryer. Adjust times for either accordingly.

  On a plate, combine all dry spices (cumin, smoked paprika, garlic, onion, chili, salt and pepper) and mix well. Press each side of the fish fillets to thoroughly coat and bake, flipping halfway through.
• To assemble, wash and pat dry the bibb leaves and layer two per taco. Layer with the cabbage and asparagus slaw, and half of each fish fillet. Garnish with cilantro avocado sauce, sliced jalapenos, and fresh cilantro. Serve with a wedge of lime. Enjoy!

Keyword Asparagus, Avocado, fish, Fresh, Keto, Lettuce Wrap, Lime, Low-carb, Pickled Onions, Tilapia